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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Effects of industrial sorbitan monolaurate on the crystallization and consistency of zero trans-fat from soybeans

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Author(s):
Ming, Chiu Chih [1] ; Goncalves, Lireny Ap. G. [1]
Total Authors: 2
Affiliation:
[1] Univ Estadual Campinas, Dept Food Technol, Fac Food Engn, BR-13081970 Campinas, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY; v. 117, n. 11, SI, p. 1754-1761, NOV 2015.
Web of Science Citations: 4
Abstract

Soybean-based zero trans-fats have been widely used in the production of fat products as an alternative to hydrogenated fats. Recent studies have shown the use of emulsifiers to modify fat crystallization and texture. The main aim of this study was to evaluate the effect of the addition of industrial sorbitan monolaurate (SMLa; from different suppliers) to soybean-based interesterified fat (SIF). The samples were classified as follows: SIF without the addition of SMLa (control) and SIF with 0.5% SMLaA, 0.5% SMLaB, and 0.5% SMLa C. All samples were evaluated based on the following parameters: solid-fat content, isothermal crystallization, thermal behavior, and consistency. The results showed that the addition of SML a influenced the fat crystallization mechanism and texture. In addition, the effects of emulsifiers from different suppliers varied in their intensity. The SMLa B fat was consistent at 15 degrees C. The differences in the results for the analyzed parameters depending on the source may be related to a deviation in the sorbitan ester composition, which may be caused by differences in the chain lengths of the esterified fatty acids and the relative amounts of sorbitan mono-, di-, and tri-esters in the sorbitan molecule. Practical applications: Additives can have a significant effect on the crystallization of fat. It is shown that the effects of industrial emulsifiers from different suppliers vary. (AU)

FAPESP's process: 09/53006-0 - Modification, control and stabilization of the crystallization and polymorphic behavior of fats, with emphasis in cocoa butter and palm oil
Grantee:Theo Guenter Kieckbusch
Support Opportunities: Research Projects - Thematic Grants
FAPESP's process: 11/17459-0 - MODIFICATION OF CRYSTALLIZATION AND POLYMORPHIC BEHAVIOR OF PALM OIL AND INTERESTERIFIED BLENDS SOYBEAN OIL/FULLY HYDROGENATED SOYBEAN OIL THROUGH THE USE OF SORBITAN ESTERS.
Grantee:Chiu Chih Ming
Support Opportunities: Scholarships in Brazil - Post-Doctoral